Sweet and Sour Chicken and Noodles
Tender rice noodles and moist chicken, glazed with a sweet/salty, shimmering sauce. And there are little nuggets of preserved fruit in every bite!
Servings 4
Calories 511kcal
Equipment
Ingredients
- 12 ounces rice noodles also called pad Thai noodles
- 2 cups sugar snap peas ends trimmed
- 1 cup apricot preserves or orange marmalade
- 3 tablespoons soy sauce
- 1 tablespoon mirin Japanese rice wine
- 1 teaspoon sesame oil
- 4 cups cubed cooked chicken
- 2 tablespoons chopped fresh cilantro
- Salt and freshly ground black pepper
Instructions
- Cook the noodles in a large pot of boiling water for 4 minutes, adding the sugar snap peas for the last minute of cooking. Drain and set aside.
- Meanwhile, in a large skillet or saucepan, combine the apricot preserves (or orange marmalade), soy sauce, mirin, and sesame oil. Set the pan over medium heat and bring to a simmer. Add the chicken and cook for 1 to 2 minutes to heat through. Fold in the noodles, snow peas, and fresh cilantro.
- Season to taste with salt and black pepper and serve.
Nutrition
Calories: 511kcal | Carbohydrates: 65g | Protein: 47g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 119mg | Sodium: 932mg | Potassium: 535mg | Fiber: 2g | Sugar: 29g | Vitamin A: 697IU | Vitamin C: 35mg | Calcium: 60mg | Iron: 3mg